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    You are in: Home / Recipes / Pickled Beets Recipe
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    Pickled Beets

    Average Rating:

    2 Total Reviews

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    • on August 11, 2009

      Hi Lorrie: This is the only way that DH will eat beets. I have been making beets this way for a long time. You and FT are right, the spice does add nice depth. I make it in small batches of about 2 cups at a time. They keep about 2-3 weeks There are only 2 of us in a small apt. No extra space. But this is so easy. I pressure cook the beets for about 10 mins, let cool and slip off the skins. I have a crinkle cutter but never thought to use it FT. Great idea. Thanks Judy in WA

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    • on November 25, 2007

      Now and then you come across a recipe where 5 stars is not enough - this one of them! We ALL loved these for two very simple reasons; the spices REALLY add a depth and delightful flavour to what can sometimes be very mundane and vinegary beetroot, and we liked the sweetness of these as well - again NOT to vinegary! I am going to make more of these for Christmas - I have a spiced Beetroot recipe too, and I plan to make two types this year for our Christmas Buffet Table! I used a crinkle "chip" cutter for the beetroot - and I don't know what you think Lorrie - but I think that the slices look so pretty done that way?? I made a quarter of the recipe as I had lots of tagged recipe commitments - MISTAKE! But - as I said - more will be made soon! Thanks for sharing your Mum's recipe with us - that makes me feel so happy that her recipe still lives on! FT:-)

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    Nutritional Facts for Pickled Beets

    Serving Size: 1 (4421 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 204.5
     
    Calories from Fat 3
    49%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 278.0 mg
    11%
    Total Carbohydrate 48.4 g
    16%
    Dietary Fiber 3.4 g
    13%
    Sugars 44.7 g
    179%
    Protein 2.8 g
    5%

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